CN101301009A - A kind of whipping cream and its production method - Google Patents

Abstract

The invention discloses a whipped cream and a production method thereof. The whipping cream provided by the present invention contains per 100g of raw materials: 80-98g of whipping cream, 0.5-19g of milk, 0.1-0.8g of emulsifier, 0.1-0.8g of stabilizer, 0.0-0.1g of pigment, and 0.0-0.05g of preservative , and make up the rest 100g with water. The raw material is also preferably added with a nutrition enhancer, and its production method includes the following steps: 1) acceptance of raw milk, 2) separation of whipped cream, 3) adding milk, emulsifier, stabilizer, pigment, preservative, 4) pasteurization 5) UHT sterilization; 6) homogenization; 7) cooling; 8) aseptic on-line addition of nutritional enhancers; 9) packaging. The product of the invention has a smooth mouthfeel, a high product pass rate, strong stability, rich nutrition and long collapse time. By adopting UHT sterilization technology, aseptic packaging technology, and online nutrition enhancer technology, the shelf life is extended.

Description

A kind of whipping cream and its production method

technical field

The invention relates to a cream and a production method thereof, in particular to a whipped cream and a production method thereof, belonging to the technical field of dairy products.

Background technique

Light cream (cream) is the fat-containing part separated from whole milk. By separating fat and non-fat milk solids from milk, light cream with different fat content can be obtained. Whipped cream is a flavoring substance that imparts delicious flavors to foods such as desserts, cakes and some chocolate candies, and it is also used in some beverages such as coffee and liqueurs. The viscosity, consistency, and functional properties of whipped cream, such as whipping properties, vary with the fat content, and its properties vary with processing methods. The main types of whipped cream products are low-fat whipped cream, coffee whipped cream, whipped whipped cream, medium-high-fat whipped cream, clotted whipped cream, high-fat whipped cream, etc.

In the past, my country's dairy products mainly produced full-fat dairy products, and there was not much milk fat that could be separated after standardization, and the sales of lactose and casein were not large. Therefore, the yield of light cream is also relatively low. At present, due to people's increasing demand for product diversification, some low-fat dairy products have been developed in my country, which also provides rich raw materials for milk fat products. Because of its good flavor, high nutritional value, good color, aroma and taste, whipped cream can be added to other food products to improve the nutritional value of food and give the product a good soft texture, which is very popular among consumers. Therefore, light cream is still an indispensable variety in dairy products in my country. In our country has a broad market.

Whipping cream is physically whipped, and air is injected into the whipping cream system. Fat globules gather on the interface between air and water, and then the fat globules on the interface rupture. If there is enough solid fat on the interface, these solid fats will As a bridge to connect the fat globules, it can form a fixed spatial structure. The "snow mountain"-like solid product formed after whipped cream is mixed with enough air is called whipped cream (whipped cream). The raw whipped cream used to make this dairy product is called whipped whipped cream (whipped whipped cream). Whipped whipped cream occupies a large proportion in the consumption of whipped cream. The product is used in pastries, fruits, high-grade bread, and cakes as surface decorations, decorations, and fillings. It can also be used to make smooth and delicious western food sauces, thick soups, desserts and coffee. Light cream products will have a wide development space in our country in the future.

Contents of the invention

The object of the present invention is to provide a kind of whipping cream and its production method.

A kind of whipping cream provided by the present invention, every 100g raw material comprises the following components by weight: (80-98g of whipping cream, 0.5-19g of milk, 0.1-0.8g of emulsifier, 0.1-0.8g of stabilizer, pigment 0.0-0.1 g, 0.0-0.05g of preservatives, and make up 100g of the rest with water.

In the present invention, the emulsifier is selected from one or more combinations of monoglycerides, soybean lecithin, polysorbate, sodium starch octenyl succinate (SSOS), sodium caseinate, preferably It is: monoglyceride and soybean lecithin are mixed according to the weight ratio of (7-10): 1 or sodium starch octenyl succinate (SSOS), sodium caseinate according to (6-9): (1-3 ) mixed composition, preferably added in an amount of 0.2-0.5g per 100g of raw materials.

In the present invention, the stabilizer is selected from modified starch (comprising cassava, potato modified starch), guar gum, xanthan gum, carrageenan, hydroxypropyl distarch phosphate, hydroxymethyl cellulose and its salts, micro One or more combinations of crystalline cellulose, polyphosphate, calcium chloride, preferably microcrystalline cellulose, hydroxymethyl cellulose in a weight ratio of 4-8:4 or guar gum, xanthan gum, karaage gum The weight ratio of glue is mixed according to (1-2): 1: (1-3), the preferred amount is 0.2-0.5g per 100g of raw materials

In the present invention, the pigment is selected from one or more combinations of β-carotene, turmeric, annatto, annatto, preferably turmeric and β-carotene by (1-3): 1 weight ratio Or turmeric, annato, annatto mixed composition according to (1-2): 1: (1-4) weight ratio, the preferred addition amount is to add 0.02-0.06g per 100g of raw materials

Among the present invention, described preservative is selected from the combination of one or more of potassium sorbate, sodium benzoate, BHA, BHT, TBHQ, vitamin E, is preferably TBHQ, potassium sorbate, sodium benzoate according to 2: (1- 3) The composition mixed in a weight ratio of 1, preferably added in an amount of 0.005-0.015g per 100g of raw materials

In the present invention, a nutritional enhancer is also added in the whipped cream, and the addition amount is 1.5IU-200IU per 100g of raw materials. The nutritional enhancer is selected from vitamin A, β-carotene, acetate of vitamin A, palm One or more combinations of acid alcohol, vitamin B, vitamin D, and vitamin E, preferably a combination of vitamin A and vitamin E, wherein the amount of vitamin A added is 150 IU per 100g of raw materials, and vitamin E is added per 100g of raw materials 1.6IU.

The production method of whipping cream of the present invention comprises the steps:

1) Acceptance of raw milk: The raw milk used for making whipped cream is milk that is squeezed from healthy cows and has normal color, aroma, taste, tissue state, fat content and density. Milk pH > 6.75, titrated acidity ≤ 16To, 72% alcohol test and boiling test are normal.

2) Separation of whipped cream: when separating, the temperature of the milk is 45-60°C, the separation and rotation speed are 500-2000rpm, the milk intake accounts for 10-30% of the separation capacity of the separator, and the pH of the separated whipped cream is > 6.65. Titration acidity ≤ 16To, fat content ≥ 36%.

3) Adding ingredients: Add milk, emulsifier, stabilizer, pigment, preservative, nutritional enhancer (30-45°C, stirrer speed is 1000rpm-3000rpm) to the light cream obtained in step (2), so that all The material is completely dissolved.

4) Pasteurization (85-90°C, 10-15sec), the purpose is to activate spores and enzymes in order to kill spores and inactivate enzymes in the ultra-high temperature instantaneous sterilization (UHT) process, prolonging the shelf life of products .

5) UHT sterilization (138-143°C, 2-6sec), the purpose of UHT sterilization is to inhibit and kill enzymes and microorganisms in milk that may affect the quality of the shelf life. The UHT sterilization time is very short and has little effect on heat-sensitive vitamins.

In the present invention, immersion UHT sterilization is preferably used. Immersion UHT sterilization is a UHT sterilization method that directly injects steam into the material. This sterilization method has a fast heating speed, little damage to the nutrition of the material, and a long continuous production time. Vacuum degassing is used to remove the steam injected into the material. In addition to moisture, it can also remove the peculiar smell in the material.

6) Homogenization 40-150bar: The homogenization temperature is 65-80°C. The purpose of homogenization after sterilization is to make the distribution of fat globules in the product more uniform, increase the whipping rate during the whipping and foaming process of the product, and increase the stiffness and keep time.

7) Cooling to 5-25°C, the purpose is to make the product more stable and reduce the chance of microbial growth.

8) Packaging: Aseptic Tetra Pak and Combibloc packaging.

Preferably, the nutrition enhancer can be added on-line aseptically: after cooling, put the material into the aseptic tank, then add the sterilized nutrition enhancer into the aseptic tank, stir slowly (150-300rpm 15- 25min), mix completely and then fill. It is of course also possible to aseptically add the sterilized nutritional supplement to the line. The aseptic online adding technology can maintain the activity and concentration of the heat-sensitive nutritional enhancer to the greatest extent.

The packaged products are placed in a normal temperature warehouse, and the finished products are sampled and tested for heat preservation on a regular basis.

The product of the invention is milky white to milky yellow with luster, has fresh, slightly sweet, strong pure milk flavor, uniform and delicate tissue state, no fat aggregates, and moderate consistency. The product has a smooth taste and has the following advantages:

1) Milk fat contains a variety of fatty acids, and milk fat itself contains a particularly high proportion of water-soluble volatile fatty acids. It is also a rich owner of various fat-soluble vitamins such as vitamins A, D, E, and K. These vitamins They are all essential elements to maintain a healthy and beautiful appearance.

2) The present invention, by adding specific emulsifiers, stabilizers and nutritional enhancers, improves the rate of delivery of the product, improves the hardness and stiffness of the product after beating, and increases the time required for the product to collapse. After sterilization, the nutritional enhancer is added on-line aseptically to maintain the activity and concentration of the nutritional enhancer to the maximum extent and improve the nutritional value of the product. In addition, when using whipped cream to make pasta, soup, and coffee, there will be no large area of fat floating up, and there will be no large area of white condensation on the surface of cooking items, so that the thermal stability of the product during cooking is better. .

3) In terms of production process, by increasing the pasteurization procedure, the enzymes and spores are activated, so that the product can more effectively kill spores and inactivate enzymes during the UHT sterilization process, prolong the shelf life of the product and improve its quality. stability. In the UHT sterilization process, the immersion sterilization method is adopted. Compared with the tube UHT sterilization method, the cooking smell of the final product is reduced and the taste of the product is improved.

4) Due to the special selection of product stabilizers and emulsifiers, as well as the pasteurization and UHT process in the subsequent process, the product can be stored and transported at room temperature. In the case of an imperfect cold chain system, transport at room temperature can reduce transportation costs In addition, the scope of use of the product has been expanded.

Detailed ways

Example 1

Raw material formula (according to 1 ton):

Raw material standard:

Whipping cream should meet the requirements of GB19646-2006

Milk should comply with NYT 1172-2006

Food additives and food nutrition fortifiers shall comply with GB2760 and GB14880

Light cream: 0.820t

Milk: 0.175t

Mono-diglycerides: 0.002t

Carrageenan, xanthan gum, guar gum, modified potato starch: total 0.002t, weight ratio 3:1:1:0.5

Water 0.001t

Production process:

Acceptance of raw milk→separation of whipped cream→adding ingredients, mixing→pasteurization→UHT sterilization→homogenization→cooling→packaging

(1) Acceptance of raw milk: The raw milk used for making whipped cream must be milk squeezed from healthy cows with normal color, aroma, taste, tissue state, fat content and density. Milk pH > 6.75, titrated acidity ≤ 16To, 72% alcohol test and boiling test are normal.

(2) Separation of whipped cream: when separating, the temperature of the milk is 45-60°C, the separation and rotation speed are 500-2000rpm, the milk intake accounts for 10-30% of the separation capacity of the separator, and the pH of the separated whipped cream is >6.65 , titrated acidity ≤ 16To, fat content ≥ 36%.

(3) Add milk, mono- and di-glycerides, carrageenan, xanthan gum, guar gum, and potato modified starch to the whipped cream obtained in step (2) (30-45°C, the speed of the stirrer is 1000rpm-3000rpm), Allow all materials to dissolve completely.

(4) Pasteurization: (85-90°C, 10sec).

(5) UHT sterilization (135-143°C 2sec).

(6) Homogenization 40-150bar Homogenization temperature 65-80°C.

(7) Cool to 5°C.

(8) Packing: Aseptic Tetra Pak filling.

The obtained product is milky white to milky yellow with luster, fresh, slightly sweet, strong pure milk flavor, uniform and fine texture, no fat aggregates, and moderate consistency. The product has a smooth taste, high whipping rate, high hardness and stiffness after whipping, long collapse time, good heat resistance and good stability when making pasta, soup, and coffee.

Product testing indicators:

Fat 30.5%, protein 1.87%, pH 6.65, total number of colonies ≤ 10cfu/g, coliform number ≤ 10MPN/100g, no pathogenic bacteria were detected.

Example 2

Raw material formula (according to 1 ton):

Raw material standard:

Whipping cream should meet the requirements of GB19646-2006

Milk should comply with NYT 1172-2006

Food additives should comply with GB2760 and GB14880

Light cream: 0.980t

Milk: 0.005t

Mono- and diglycerides, soybean lecithin: total 0.008t (weight ratio 8:2)

Microcrystalline cellulose, hydroxymethyl cellulose and hydroxypropyl distarch phosphate: 0.005t in total, weight ratio 2:1:1

TBHQ: 0.0001t

Water 0.0019t

Production process:

Acceptance of raw milk→separation of whipped cream→adding ingredients, mixing→pasteurization→UHT sterilization→homogenization→cooling→packaging

(1) Acceptance of raw milk: The raw milk used for making whipped cream must be milk squeezed from healthy cows with normal color, aroma, taste, tissue state, fat content and density. Milk pH > 6.75, titrated acidity ≤ 16To, 72% alcohol test and boiling test are normal.

(2) Separation of whipped cream: when separating, the temperature of the milk is 45-60°C, the separation and rotation speed are 500-2000rpm, the milk intake accounts for 10-30% of the separation capacity of the separator, and the pH of the separated whipped cream is >6.65 , titrated acidity ≤ 16To, fat content ≥ 36%.

(3) Add milk, mono- and di-glycerides, soybean lecithin, microcrystalline cellulose, hydroxymethyl cellulose, hydroxypropyl distarch phosphate, TBHQ (30-45°C, stirrer speed 1000rpm-3000rpm) , so that all materials are completely dissolved.

(4) Pasteurization: (85-90°C, 15sec).

(5) UHT sterilization (135-143°C 6sec).

(6) Homogenization 40-150bar Homogenization temperature 65-80°C.

(7) Cool to 25°C.

(8) Packaging: Aseptic Combibloc filling.

The obtained product is milky white to milky yellow with luster, fresh, slightly sweet, strong pure milk flavor, uniform and fine texture, no fat aggregates, and moderate consistency. The product has a smooth taste, high whipping rate, high hardness and stiffness after whipping, long collapse time, good heat resistance and good stability when making pasta, soup, and coffee.

Product testing indicators:

Fat 38.8%, protein 1.95%, pH 6.75, the total number of colonies ≤ 10cfu/g, the number of coliforms ≤ 10MPN/100g, no pathogenic bacteria were detected.

Example 3

Raw material formula (according to 1 ton):

Raw material standard:

Whipping cream should meet the requirements of GB19646-2006

Milk should comply with NYT 1172-2006

Food additives should comply with GB2760 and GB14880

Light cream: 0.880t

Milk: 0.103t

Mono- and diglycerides, soybean lecithin, sodium caseinate: 0.005t in total, weight ratio 7:2:1

Microcrystalline cellulose, hydroxymethyl cellulose, polyphosphate, calcium chloride: total 0.003t, weight ratio 6:3:0.6:0.4)

TBHQ, BHT, BHA: total 0.0003t, weight ratio 1:1:1

β-carotene, turmeric: total 0.0005t, weight ratio 2:1

Water 0.0082t

Production process

Acceptance of raw milk→separation of whipped cream→adding ingredients, mixing→pasteurization→UHT sterilization→homogenization→cooling→packaging

(1) Acceptance of raw milk: The raw milk used to make whipped cream is milk squeezed from healthy cows with normal color, aroma, taste, tissue state, fat content and density. Milk pH > 6.75, titrated acidity ≤ 16To, 72% alcohol test and boiling test are normal.

(2) Separation of whipped cream: when separating, the temperature of the milk is 45-60°C, the separation and rotation speed are 500-2000rpm, the milk intake accounts for 10-30% of the separation capacity of the separator, and the pH of the separated whipped cream is >6.65 , titrated acidity ≤ 16T °, fat content ≥ 36%.

(3) Add milk, monoglycerides, soybean lecithin, sodium caseinate, microcrystalline cellulose, hydroxymethyl cellulose, polyphosphate, calcium chloride, TBHQ, BHT, BHA, β-carotene, turmeric (30-45°C, stirrer speed is 1000rpm-3000rpm), so that all materials are completely dissolved.

(4) Pasteurization: (85-90°C, 12sec).

(5) UHT sterilization (135-143°C 4sec).

(6) Homogenization 40-150bar Homogenization temperature 65-80°C.

(7) Cool to 10°C.

(8) Packing: Aseptic Tetra Pak filling.

The obtained product is milky white to milky yellow with luster, fresh, slightly sweet, strong pure milk flavor, uniform and fine texture, no fat aggregates, and moderate consistency. The product has a smooth taste, high whipping rate, high hardness and stiffness after whipping, long collapse time, good heat resistance and good stability when making pasta, soup, and coffee.

Product testing indicators:

Fat 35.5%, protein 1.48%, pH 6.72, total number of colonies ≤ 10cfu/g, coliform number ≤ 10MPN/100g, no pathogenic bacteria were detected.

Example 4

Raw material formula (according to 1 ton):

Raw material standard:

Whipping cream should meet the requirements of GB19646-2006

Milk should comply with NYT 1172-2006

Food additives and food nutrition fortifiers shall comply with GB2760 and GB14880

Light cream: 0.800t

Milk: 0.185t

Soy lecithin, polysorbate, starch sodium octenyl succinate (SSOS): total 0.003t, weight ratio 2:3:5

Carrageenan, guar gum, polyphosphate, calcium chloride: total 0.003t, weight ratio 6:3:0.6:0.4

Turmeric and Anatol: 0.0004t in total, weight ratio 1:1

Water 0.0086t

Vitamin A 1500000IU

Vitamin E 15000IU

Production process

Raw milk inspection→separation of whipped cream→adding ingredients, mixing→pasteurization→UHT sterilization→homogenization→cooling→adding nutritional enhancers→packaging

(1) Acceptance of raw milk: The raw milk used for making whipped cream must be milk squeezed from healthy cows with normal color, aroma, taste, tissue state, fat content and density. Milk pH > 6.75, titrated acidity ≤ 16To, 72% alcohol test and boiling test are normal.

(2) Separation of whipped cream: when separating, the temperature of the milk is 45-60°C, the separation and rotation speed are 500-2000rpm, the milk intake accounts for 10-30% of the separation capacity of the separator, and the pH of the separated whipped cream is >6.65 , titrated acidity ≤ 16To, fat content ≥ 36%.

(3) Add milk, soybean lecithin, polysorbate, sodium starch octenyl succinate (SSOS), carrageenan, guar gum, polyphosphate, calcium chloride, to the light cream that step (2) obtains, Turmeric and Anatol (30-45°C, the rotation speed of the agitator is 1000rpm-3000rpm), so that all the materials are completely dissolved.

(4) Pasteurization: (85-90°C, 14sec).

(5) UHT sterilization (135-143°C 4sec).

(6) Homogenization 40-150bar Homogenization temperature 65-80°C.

(7) Cool to 15°C

(8) Online aseptic addition of nutritional fortifiers. After cooling, put the material into a sterile tank, then add sterilized vitamin A and vitamin E into the sterile tank, stir slowly (150-300rpm 20min), and mix completely.

(9) Packaging: Aseptic Tetra Pak filling.

The obtained product is milky yellow and shiny, with fresh, slightly sweet, rich pure milk flavor, uniform and fine texture, no fat aggregates, and moderate consistency. The product has a smooth taste, high whipping rate, high hardness and stiffness after whipping, long collapse time, good heat resistance and good stability when making pasta, soup, and coffee.

Product testing indicators:

Fat 32.5%, protein 1.29%, pH 6.69, total number of colonies ≤ 10cfu/g, coliform number ≤ 10MPN/100g, no pathogenic bacteria were detected.

Example 5

Formula (according to 1 ton):

Raw material standard:

Whipping cream should meet the requirements of GB19646-2006

Milk should comply with NYT 1172-2006

Food additives and food nutrition fortifiers shall comply with GB2760 and GB14880

Light cream: 0.845t

Milk: 0.126t

Mono- and diglycerides, sodium caseinate: total 0.008t, weight ratio 9:1

Sodium hydroxymethyl cellulose, microcrystalline cellulose, polyphosphate: 0.004t in total, weight ratio 5:4:1

Annatto, turmeric: 0.001t in total, weight ratio 2:1

TBHQ, sodium benzoate, potassium sorbate: total 0.0002t, weight ratio 2:1:1

Water 0.0158t

Vitamin E 13000IU

Vitamin A 1400000IU

Production process

Raw milk inspection→separation of whipped cream→adding ingredients, mixing→pasteurization→UHT sterilization→homogenization→cooling→adding nutritional enhancers→packaging

(1) Acceptance of raw milk: The raw milk used to make whipped cream is milk squeezed from healthy cows with normal color, aroma, taste, tissue state, fat content and density. Milk pH > 6.75, titrated acidity ≤ 16To, 72% alcohol test and boiling test are normal.

(2) Separation of whipped cream: when separating, the temperature of the milk is 45-60°C, the separation and rotation speed are 500-2000rpm, the milk intake accounts for 10-30% of the separation capacity of the separator, and the pH of the separated whipped cream is >6.65 , titrated acidity ≤ 16To, fat content ≥ 36%.

(3) Add milk, monoglycerides, sodium caseinate, sodium hydroxymethylcellulose, microcrystalline cellulose, polyphosphate, annatto, turmeric, TBHQ, Sodium benzoate and potassium sorbate (at 30-45° C., the rotation speed of the stirrer is 1000rpm-3000rpm), so that all the materials are completely dissolved.

(4) Pasteurization: (85-90°C, 11sec).

(5) UHT sterilization (135-143°C 5sec).

(6) Homogenization 40-150bar Homogenization temperature 65-80°C.

(7) Cool to 20°C

(8) Online aseptic addition of nutritional fortifiers. After cooling, put the material into a sterile tank, then add sterilized vitamin A and vitamin E into the sterile tank, stir slowly (150-300rpm 15-25min), and mix completely.

(9) Packaging: Aseptic Tetra Pak filling.

The obtained product is milky white to milky yellow with luster, fresh, slightly sweet, strong pure milk flavor, uniform and fine texture, no fat aggregates, and moderate consistency. The product has a smooth taste, high whipping rate, high hardness and stiffness after whipping, long collapse time, good heat resistance and good stability when making pasta, soup, and coffee.

Product testing indicators:

Fat 34.8%, protein 1.78%, pH 6.64, the total number of colonies ≤ 10cfu/g, the number of coliforms ≤ 10MPN/100g, no pathogenic bacteria were detected.

Example 6

Raw material formula (according to 1 ton):

Raw material standard:

Whipping cream should meet the requirements of GB19646-2006

Milk should comply with NYT 1172-2006

Food additives and food nutrition fortifiers shall comply with GB2760 and GB14880

Light cream: 0.885t

Milk: 0.105t

Mono- and diglycerides, soybean lecithin: total 0.003t, weight ratio 9:1

Microcrystalline cellulose, sodium hydroxymethyl cellulose: 0.002t in total, weight ratio 6:4

Turmeric, β-carotene: total 0.0004t, weight ratio 2:1

TBHQ, sodium benzoate, potassium sorbate: total 0.0001t, weight ratio 1:1:1

Water 0.0045t

Vitamin E 16000IU

Vitamin A 1500000IU

Production process

Raw milk inspection→separation of whipped cream→adding ingredients, mixing→pasteurization→UHT sterilization→homogenization→cooling→adding nutritional enhancers→packaging

(1) Acceptance of raw milk: The raw milk used for making whipped cream must be milk squeezed from healthy cows with normal color, aroma, taste, tissue state, fat content and density. Milk pH > 6.75, titrated acidity ≤ 16To, 72% alcohol test and boiling test are normal.

(2) Separation of whipped cream: when separating, the temperature of the milk is 45-60°C, the separation and rotation speed are 500-2000rpm, the milk intake accounts for 10-30% of the separation capacity of the separator, and the pH of the separated whipped cream is >6.65 , titrated acidity ≤ 16To, fat content ≥ 36%.

(3) Add milk, monoglycerides, sodium caseinate, sodium hydroxymethylcellulose, microcrystalline cellulose, polyphosphate, annatto, turmeric, TBHQ, Sodium benzoate and potassium sorbate (at 30-45° C., the rotation speed of the stirrer is 1000rpm-3000rpm), so that all the materials are completely dissolved.

(4) Pasteurization: (85-90°C, 12sec).

(5) Immersion UHT sterilization (135-143°C 4sec).

(6) Homogenization 40-150bar Homogenization temperature 65-80°C.

(7) Cool to 5°C

(8) Online aseptic addition of nutritional fortifiers. After cooling, put the material into a sterile tank, then add sterilized vitamin A and vitamin E into the sterile tank, stir slowly (150-300rpm 20min), and mix completely.

(9) Packaging: Aseptic Combibloc filling.

The obtained product is milky white to milky yellow with luster, fresh, slightly sweet, strong pure milk flavor, uniform and fine texture, no fat aggregates, and moderate consistency. The product has a smooth taste, high whipping rate, high hardness and stiffness after whipping, long collapse time, good heat resistance and good stability when making pasta, soup, and coffee.

Product testing indicators:

Fat 36.5%, protein 1.88%, pH 6.69, the total number of colonies ≤ 10cfu/g, the number of coliforms ≤ 10MPN/100g, no pathogenic bacteria were detected.

The inspection effect of embodiment 7 product mouthfeel

With the product on the market and the experimental sample of embodiment 2-6 product, carry out taste test:

Number of testers: 300 people;

Tasting method: It is carried out by anonymous scoring. The full marks of flavor, color, mouthfeel and thermal stability are 10 points each; the full marks of whipping rate and firmness are 20 points; the higher the score, the better the effect, and the tasting results are counted Analysis, the results are shown in Table 1.

Table 1 product tasting result data sheet of the present invention

Compared with the existing products, the product obtained by the invention has improved flavor, color and mouthfeel, has high whipping rate, good stiffness and strong thermal stability, and is welcomed by consumers.

Example 8

Produce whipping cream with the method identical with embodiment 6, its raw material formula (in 1 ton):

Raw material formula (according to 1 ton):

Raw material standard:

Whipping cream should meet the requirements of GB19646-2006

Milk should comply with NYT 1172-2006

Food additives and food nutrition fortifiers shall comply with GB2760 and GB14880

Light cream: 0.80t

Milk: 0.19t

Mono- and diglycerides, soybean lecithin: total 0.003t, weight ratio (7-10): 1

Microcrystalline cellulose, sodium hydroxymethyl cellulose: 0.002t in total, weight ratio (4-8): 4

Turmeric, β-carotene: total 0.0004t, weight ratio (1-3): 1)

TBHQ, potassium sorbate, sodium benzoate: 0.0001t in total, weight ratio 2:(1-3):1

Vitamin E 16000IU

Vitamin A 1500000IU

Water 0.0045t

Example 9

Produce whipping cream with the method identical with embodiment 6, its raw material formula (in 1 ton):

Raw material standard:

Whipping cream should meet the requirements of GB19646-2006

Milk should comply with NYT 1172-2006

Food additives and food nutrition fortifiers shall comply with GB2760 and GB14880

Light cream: 0.830t

Milk: 0.085t

Starch sodium octenyl succinate (SSOS), sodium caseinate: total 0.004t, weight ratio (6-9): (1-3)

Guar gum, xanthan gum, carrageenan: 0.005t in total, weight ratio (1-2): 1: (1-3)

Turmeric, annato, annatto: 0.0004t in total, weight ratio (1-2): 1: (1-4)

TBHQ, potassium sorbate, sodium benzoate: 0.0001t in total, weight ratio 2:(1-3):1

Vitamin A 1500000IU/100g, Vitamin D 200000IU, Vitamin E 16000IU

Water 0.0755t

Example 10

Produce whipping cream with the method identical with embodiment 6, its raw material formula (in 1 ton):

Raw material standard:

Whipping cream should meet the requirements of GB19646-2006

Milk should comply with NYT 1172-2006

Food additives and food nutrition fortifiers shall comply with GB2760 and GB14880

Light cream: 0.910t

Milk: 0.051t

Soy lecithin: 0.007t

Carrageenan: 0.008t

Turmeric: 0.0002t

Sodium benzoate: 0.001t

Vitamin A 1500000IU

Water 0.0228t

Example 11

Produce whipping cream with the method identical with embodiment 6, its raw material formula (in 1 ton):

Raw material standard:

Whipping cream should meet the requirements of GB19646-2006

Milk should comply with NYT 1172-2006

Food additives and food nutrition fortifiers shall comply with GB2760 and GB14880

Light cream: 0.950t

Milk: 0.008t

Sodium starch octenyl succinate, sodium caseinate: total 0.001t, weight ratio 8:1

Microcrystalline cellulose, hydroxymethyl cellulose: 0.001t in total, weight ratio 6:4

Turmeric, β-carotene, Anatol: total 0.0008t, weight ratio 1:1:1

Sodium benzoate, BHT: total 0.0002t, weight ratio 1:1

Vitamin A 1450000IU, Vitamin B 1000000IU, Vitamin D 500000IU

Water 0.039t

Example 12

Produce whipping cream with the method identical with embodiment 6, its raw material formula (in 1 ton):

Raw material standard:

Whipping cream should meet the requirements of GB19646-2006

Milk should comply with NYT 1172-2006

Food additives and food nutrition fortifiers shall comply with GB2760 and GB14880

Light cream: 0.830t

Milk: 0.085t

Polysorbate, soybean lecithin: total 0.004t, weight ratio 5:1

Microcrystalline cellulose, hydroxymethyl cellulose, calcium chloride: total 0.005t, weight ratio 6:4:1

Turmeric and Anatol: 0.0009t in total, weight ratio 1:1

BHA: 0.0004t, weight ratio 1:1

Vitamin A 1500000IU, Vitamin D300000IU

Water 0.0747t.

Claims (9)

1. A whipped cream, each 100g of raw materials contains the following components by weight: 80-98g of whipped cream, 0.5-19g of milk, 0.1-0.8g of emulsifier, 0.1-0.8g of stabilizer, 0.0-0.1g of pigment, antiseptic Dose 0.0-0.05g, the rest make up 100g with water. 2. The whipping cream according to claim 1, characterized in that: the emulsifier is selected from the group consisting of monoglycerides and diglycerides, soybean lecithin, polysorbate, sodium starch octenyl succinate (SSOS), One or more combinations of sodium caseinate, preferably: mono- and di-glycerides and soybean lecithin are mixed in a weight ratio of (7-10): 1 or starch sodium octenyl succinate (SSOS), casein Sodium prionate is mixed according to (6-9): (1-3), preferably added in an amount of 0.2-0.5g per 100g of raw materials. 3. The whipping cream according to claim 1, characterized in that: said stabilizer is selected from modified starch, guar gum, xanthan gum, carrageenan, hydroxypropyl distarch phosphate, hydroxymethyl cellulose One or a combination of salts thereof, microcrystalline cellulose, polyphosphate, calcium chloride, preferably microcrystalline cellulose, hydroxymethyl cellulose in a weight ratio of 4-8:4 or guar gum , xanthan gum, and carrageenan in a weight ratio of (1-2): 1: (1-3), the preferred addition amount is 0.2-0.5 g per 100 g of raw materials. 4. The whipped cream according to claim 1, characterized in that: the pigment is selected from one or more combinations of β-carotene, turmeric, annato, and annatto, preferably turmeric and Beta-carotene is in (1-3): 1 weight ratio or the composition that curcuma longa, annatol, annatto are mixed in (1-2): 1: (1-4) weight ratio, preferably adding amount is every Add 0.02-0.06g to 100g raw material. 5. The whipping cream according to claim 1, characterized in that: the preservative is selected from one or more combinations of potassium sorbate, sodium benzoate, BHA, BHT, TBHQ, and vitamin E, preferably TBHQ, potassium sorbate, and sodium benzoate are mixed in a weight ratio of 2: (1-3): 1, preferably in an amount of 0.005-0.015 g per 100 g of raw materials. 6. The whipped cream according to claim 1, characterized in that a nutritional enhancer is added to the whipped cream in an amount of 1.5IU-200IU per 100g of raw materials, and the nutritional enhancer is selected from vitamin One or more combinations of A, β-carotene, vitamin A acetate, palmitic acid alcohol, vitamin B, vitamin D, and vitamin E, preferably a combination of vitamin A and vitamin E, wherein the amount of vitamin A added Add 150IU per 100g of raw materials, and add 1.6IU per 100g of raw materials for vitamin E. 7. The method for producing whipped cream according to any one of claims 1-6, comprising the following steps: 1) Acceptance of raw milk; 2) Separation of whipped cream: when separating, the temperature of the milk is 45-60°C, the separation and rotation speed are 500-2000rpm, the milk intake accounts for 10-30% of the separation capacity of the separator, and the pH of the separated whipped cream is > 6.65. Titration acidity≤16To, fat content≥36%; 3) Adding ingredients: adding milk, emulsifier, stabilizer, pigment, preservative, nutritional enhancer (30-45°C, agitator speed of 1000rpm-3000rpm), so that all materials are completely dissolved; 4) Pasteurization: (85-90°C, 10-15sec); 5) Ultra-high temperature instantaneous (UHT) sterilization: (138-143°C 2-6sec); 6) Homogeneous: 40-150bar temperature 65-80℃; 7) Cooling: cooling to 5-25°C; 8) Aseptic filling and packaging. 8. The production method according to claim 7, characterized in that in step 5), immersion UHT sterilization is used. 9. The production method according to claim 7, characterized in that: the nutrition enhancer is added after the step 7), the material is stored in an aseptic tank after cooling, and the aseptic nutrition enhancer is added to the aseptic Sterilization tank or quantitatively added to the pipeline.